Chicken and Prawn Summer Rolls Recipe

Summer Rolls with Dipping Sauce. twomeows / Getty Images
  • 22 mins
  • Prep: 20 mins,
  • Cook: 2 mins
  • Yield: Makes 6 (6 servings)

Vietnamese Food is huge in Britain, especially Vietnamese Street Food, in fact, it is mainstream and on a par with Thai. So, I feel that including this recipe as a part of British and Irish food is, for that fact, justified. British and Irish cuisine has always embraced other that of cultures to the point where these summer rolls are as common and as well loved as Yorkshire pudding.

This fabulous recipe is from the super-talented Emily at Banh Mi Booth Street Food. I've altered the recipe to include a little chicken rather than belly pork as a personal preference. I hope Emily approves.

What You'll Need

  • 9 king prawns
  • 6 round rice paper sheets (approx. 20cm wide)
  • 150g cooked chicken (shredded, leftovers from a roast work particularly well)
  • 30g rice vermicelli noodles
  • 6 lettuce leaves
  • 3 sprigs coriander
  • 6 leaves mint

How to Make It

  1. To cook the prawns: poach for 2 minutes in a saucepan of boiling salted water until opaque. Drain and allow to cool.
  2. Once cooled, use a sharp knife to slice each of the king prawns in half along the back, creating two crescents.
  3. Assemble all prepared ingredients for ease in adding to the dish.
  4. Pour some warm water into a shallow tray and dip in a sheet of rice paper so it is fully covered in the water. Only submerge it for a second or two – a quick dunk is more than plenty to make it pliable - then lay it out flat on a plastic cutting board.
  1. Imagine the round sheet is a face – you want to start layering up your fillings where the mouth would be, starting with 3 of your prawn slices – colour side facing down as this is seen through the paper.
  2. Add a sprinkling of the chicken, some vermicelli, and tear in some herbs.
  3. Once you are happy with your filling, you can get rolling! Firstly, fold the two flaps either side of the filling towards the centre.
  4. Then lift up the long side facing you and push it over the filling, rolling it away from you, keeping light pressure on the top as you roll to ensure it’s nice and tight.
  5. Serve with Nuoc Cham or Satay Peanut Sauce for dipping.

Make sure you use a plastic surface on which to assemble the rolls as the delicate rice paper will stick to a plate or wooden surface, and you’ll not be able to peel them off it!  Cover the rolls with cling film to stop them from drying out and store in Tupperware.